Makes 4 – 1 cup servings

3 cups cubed, seeded watermelon
1 ½ cups coarsely chopped grape tomato
1 cup chopped, seeded Persian cucumber
2 Tbsp. chopped red onion
2 Tbsp. Extra Virgin Olive Oil
1 Tsp. Lavender Balsamic Vinegar
2 Tbsp. lime juice
1 Tbsp. fresh dill – snipped
Sea Salt
Freshly Ground Black Pepper
Dill sprigs – for garnish

In a food processor combine watermelon, tomatoes, cucumber, onion, oil and lavender balsamic vinegar. Cover and process until smooth. Stir in lime juice and the snipped fresh dill. Season to taste with salt and pepper to taste. Garnish with dill sprigs.

Serving Option:
Looking for an exciting appetizer idea? Try serving this gazpacho in small shot glasses garnish with a sprig of the dill and/or a drop of Mexican Crema. Delicious